Zucchini Bread With Pistachios Orange Recipe 465 Recipes

PISTACHIO ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees. Grease two 9x5-inch loaf pans with cooking spray and line with parchment paper; set aside.
• In a large bowl, stir together the flour, baking powder, baking soda, salt, and dry pudding mix; set aside.
• In a separate medium bowl, whisk together the eggs and sugar until thick and lemon color. Stir in the vanilla and oil. Last, stir in the shredded zucchini and pistachios.
• Then, add the wet ingredients to the dry ingredients and stir together until just combined. The batter will be a weird green color, but it won't look like that after baking.
• Divide batter between the two prepared loaf pans. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. The center will most likely sink, but that's okay.
• Cool in pans for 10 minutes, then remove loaves from pans and cool completely. Slice each loaf into ten slices and serve.

ZUCCHINI-PISTACHIO-RAISIN QUICK BREAD WITH ORANGE GLAZE

Steps:

• For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and pistachios and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• For the orange glaze: Whisk together the confectioners' sugar, milk and orange zest and juice in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
• Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
• Try not to use dark coated baking pans; the quick bread could get too dark.
• Most quick breads taste better if left to sit overnight.

ZUCCHINI BREAD WITH PISTACHIOS & ORANGE RECIPE - (4.6/5)

Steps:

• Adjust oven rack to middle position and preheat oven to 325°F. Grease 8 1/2 by 4 1/2 inch loaf pan. Place zucchini in center of dish towel. Gather ends together and twist tightly to drain as much liquid as possible, discarding liquid (1/2 to 2/3 cup). Whisk brown sugar, oil, eggs, vanilla, and orange zest together in medium bowl. Fold in drained zucchini. Whisk all-purpose flour, whole-wheat flour, salt, baking powder, baking soda, nutmeg, and cardamom together in large bowl. Fold in zucchini mixture until just incorporated. Fold in pistachios. Pour batter into prepared pan and sprinkle with granulated sugar. Bake until top bounces back when gently pressed and toothpick inserted in center comes out with few moist crumbs attached, 65 to 75 minutes. Let bread cool in pan on wire rack for 30 minutes. Remove bread from pan and cool completely on wire rack. Serve.

LEMON PISTACHIO ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
• Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

ORANGE ZUCCHINI BREAD

Steps:

• In a large bowl, combine the eggs and oil. Add sugar; mix well. Stir in the lemon zest, orange zest and extracts. Add zucchini; mix well. Combine the flour, baking powder, salt, ginger and baking soda; stir into zucchini mixture just until moistened. Fold in walnuts., Transfer to four greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 35-40 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

ZUCCHINI ORANGE BREAD

Steps:

• Preheat oven to 350°F.
• Grease and flour bottoms only of two 8x4 or 9x5 loaf pans.
• In large bowl, beat eggs until thick and lemon-coloured; gradually beat in sugar.
• Add oil, orange juice and zucchini.
• Stir in remaining bread ingredients; mix well.
• Pour batter into prepared pans.
• Bake at 350°F degrees for 45-55 minutes or until cake tester inserted in centre comes out clean.
• Cool 10 minutes.
• Remove from pans; cool slightly on a rack.
• In small bowl, blend glaze ingredients; spread over warm loaves.
• Cool completely on wire rack.
• Wrap tightly and store in refrigerator.

ZUCCHINI PISTACHIO BREAD

Steps:

• Mix together first 6 ingredients.
• Sift all dry ingredients together and add to first mixture.
• Fold in nuts.
• Bake in 3 loaf bread pans that are greased or sprayed with Pam.
• For glass pans, bake at 325° for 55 minutes, for metal bake at 350° for 55 minutes.